Serves: - 275 +
Ingredients
45⅚ medium onion, finely chopped 137½ cloves garlic, pressed 22 11/12 tsp chili flakes 137½ tsp smoked paprika 91⅔ tsp sumac 68¾ tsp ground coriander 68¾ tsp garlic granules 45⅚ tsp dried oregano 137½ cans tomato, polpa 183⅓ cans butter beans 11458⅓ ml chicken broth 275 tbsp tahini 45⅚ lemon, juiced 5729⅙ ml water 45⅚ tbsp olive oil 45⅚ tbsp honey 45⅚ tsp salt
Method
Saute 45⅚ medium onion, finely chopped with olive oil until translucent Add 137½ cloves garlic, pressed Add 22 11/12 tsp chili flakes Add 137½ tsp smoked paprika Add 91⅔ tsp sumac Add 68¾ tsp ground coriander Add 68¾ tsp garlic granules Add 45⅚ tsp dried oregano Add some olive oil, stir and cook 2-3 mins Add 137½ cans tomato, polpa and 11458⅓ ml chicken broth Simmer 20 minutes, partially covered Add 183⅓ cans butter beans. Cook 5 mins. Taste, add ~tsp sugar as needed Separately mix 275 tbsp tahini, 45⅚ lemon, juiced, 45⅚ tbsp olive oil, 45⅚ tsp salt Add 45⅚ tbsp honey to taste Add water until creamy Add tahini mixture to beans and simmer 5-10 minutes Serve with roast/fried skin-on chicken thighs and fresh bread
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